Couscous with Zucchini and Mushrooms

A perfect quick lunch that will literally take you 15 minutes!
I know normally when people say this, it ends up taking me at LEAST half an hour, but this is actually takes 15 minutes and tastes delicious!

Full of warm meaty flavours from the mushrooms, freshness from the zucchini but packs a punch from the dried thyme (you could even use fresh if you want to go all out!)
Perfect as a side dish, or serves over couscous for a light lunch.

Couscous with zucchini and mushrooms vegan, dairy free
Serves 1

4 chestnut mushrooms, cute roughly
1/2 zucchini, cut into 1/2cm slices then in half
Dash of white wine
Pinch of thyme
1 small clove garlic, chopped
Squeeze of lemon
Extra origin olive oil
Salt and pepper

For the couscous
1 part couscous to 1 1/4 parts water or stock
Olive oil
Apple cider vinegar

If preparing couscous, put desired amount in a bowl and add boiling water and cover with a plate.
Leave for 10 minutes, while preparing the vegetables.

Put extra virgin olive in a cold pan with garlic and heat slowly so garlic infuses with oil.

Add zucchini and sauté for a minute then add mushrooms.

Add thyme and wine, letting it evaporate and turn heat to low.

By this time, your couscous should be ready. Fluff with a fork and add olive oil and a dash of apple cider vinegar for flavour.

Spoon vegetables on top and it’s ready to eat!

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